|
|
Instructions |
|
|
|
Preheat the oven to 375°F.
|
|
|
|
Rinse the beans and drain them. In the bowl of a food processor,
add the black beans, 2 tablespoons olive oil, 2 tablespoons peanut
butter, 2 tablespoons milk, and ½ cup honey. Blend until smooth.
|
|
|
|
Add 5 tablespoons cocoa powder, 3 tablespoons flour, 1 teaspoon
cinnamon, 1 teaspoon baking powder and 1 teaspoon salt to the
bean mixture and blend until smooth and the batter resembles a
thick mousse.
|
|
|
|
Line a baking sheet with parchment paper and spoon 16 evenly
distributed dollops of batter. Bake for around 10 minutes (the
cookies should still be a little soft when you remove them from the
oven). Set aside a few minutes before transferring them to a wire
rack to cool completely.
|
|
|
| Serving
Suggestions |
|
|
Save out 48 beans for decoration (3 per cookie) and place on top of cookies as soon as removed from oven.
|
|
|
Originally Submitted
1/30/2013
|
